The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1887-10-29
HINTS FOR DAIRYMEN.
How to Secure Butter Which Will Keep
Well for a Long Time.


We'll for a Long Time.
A subscriber write, us that some OF
his customers complain of his butter
not keeping well. He describes his
process of manufacture, which does
not differ materially from other late
methods, except the use of sour butter
milk to hasten the ripening of the
cream, and cooling the butter in wash
ing, down to fifty degrees, sailing and
packing as soon as the salt has dis.
solved. The use of souring substances
would be Objectionable, as it intro
duces, specifically, an element of fer
rnent, which, though diluted each time,
yet must contain very ancient germs.
The ripening is described to take place
in twenty-four hours, and att tempera-
ture of sixty degrees. 1t would be
degrees, stir frequently, and get the
development of acidity from the air.
just as our best cheese-makers now
discard the acid Of whey, and get bettor
acidity by keeping the dry curd warm at
ninety degrees. The other objection is
in cooling the butter down to fifty de.
grees in washing, which implies that it
is salted at that temperature. While
salt will readily dissolve at fifty de.
grees, it is not so easy to get the butter
free from the surplus water, and it is
by this needless water that much injury
is done to butter. Fifty-five degrees
would be better, and salt the butter at
sixty degrees. Water is great solvent
of caseine and sugar-traccs of which
will be found in all butter, however
we'll worked-but the more water re-
naming after working over, the greater
the chemical action, and, acting upon
the minute particles of curd or cheese.
it becomes rancid by well known chem
ical action. Butter should not contain
more water than is necessary to dissolve
what salt it will retain in the form OF
brine, and fourteen per cent. seems to
be about the amount. More water than
this dilutes the brine, and defeats by so
much the object of the use of salt il
butter--to preserve the caseine from
chemical change-nor can this be &C.
complished save in a temperature below
fifty degrees. In the usual creamery but.
ter, and all that made by cold setting,
the maker often unintentionally leaves
more than twenty per cent. ofwater in
butter, not understanding that butter
made from cream slightly acid retains
more moisture than that made from
sourer cream. The souring breaks up
tho texture of the cream, and the but
ter separates better from the butter
milk. Then all the butter-maker needs
to do is to churn the ripened cream at
lower temperature than is needed for
sour, to use salt each time in washing
it free from buttermilk, and when the
regulation amount of salt is used to
season the butter. let it dissolve. and
then by gently working and packing.
know that the butter is free from any
excess of water above fourteen per
cent. Then if kept below fifty degrees
and away from the influence of the air,
butter made from soured milk must
keep well. Butter, however, we'll
made, must be kept under suitable con-
ditions, for increase of temperature
has its effect, quite as much as ex-
posure to the air. When one consumer
lauds package of butter as fine
keeper, another with package from
the same churning will complain. This
shows that storage has much to do
with keeping butter. er.-An,ericaa Agri-
cnIlu,;sf